Text 21875, 82 rader
Skriven 2012-02-29 20:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: curry 292
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> The differences between goat, young lamb, and grass-fed beef
 ML> are pretty subtle

 JW> You can add buffalo and venison to that list too if they are
 JW> farmed, not wild, meats.

 ML> Yes, farmed meats take on some of the characteristics of their
 ML> feed, and grain-fed animals have a particular taste that I have
 ML> grown partial to (grass-fed beef chuck from a mature animal is
 ML> way too beefy for me to eat straight but has to go into a stew
 ML> or a curry, for example).

A while ago I was given the freezer contents of a customer who was
moving, He was a country boy and there was a lot of very greasy,
very tough, very old milk cow he got from his parents in Alberta. It
had been a pastured cow and it tasted gamier than a lot of game.

The bison ribs were even better tonight re-heated. Their ribs are
longer but much more slender than beef. The meat has the texture
and taste you would expect from short ribs but is a bit less fatty
than beef. The coffee bbq marinade and cooking sauce is super and
the leftover juice will make a fantastic soup base.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Beef Bones
 Categories: Beef, Chilies, Ribs, British
      Yield: 4 Servings
 
      6 tb Butter, softened
      1 tb Worcestershire sauce
      1 ts Dry English mustard
      1 ts Madras curry powder
           Freshly ground black pepper
    1/4 ts Cayenne pepper
      1 ts Salt
      3 lb lean beef short ribs
    1/2 c  Flour
 
  Preheat oven to 450 F.  With a pastry brush and 2 tablespoons of
  the softened butter, coat the bottom and sides of shallow roasting
  pan large enough to hold the short ribs in one layer.  In a small
  bowl, cream the remaining 4 tablespoons butter by beating and
  mashing it against the sides of the bowl with a large spoon until
  it is light and fluffy. Then beat in the Worcestershire sauce,
  mustard, curry powder, 1 teaspoon of black pepper, cayenne pepper
  and 1/2 teaspoon of the salt. Set aside.

  With a small sharp knife, make 1/4 inch deep crisscrossing cuts
  about 1 inch apart on the meaty surface of the ribs.  Then coat
  them with the flour and shake them vigorously to remove any
  excess. Sprinkle the ribs with the remaining salt and a few
  grindings of pepper and arrange them fat side up in a single layer
  in the roasting pan. Roast in the middle of the oven for 10
  minutes.  Using a pastry brush, coat the ribs evenly with the
  seasoned butter, reduce the heat to 400 degrees and roast for 1
  hour and 15 minutes, or until the meat is tender and shows no
  resistance when pierced with the tip of a fork. Arrange the ribs
  on a large platter and serve at once.

  NOTE: Traditionally the bones deviled were those left over from a
  standing rib roast. They were simply spread with the seasoned
  butter and broiled until brown and crusty.
  
  Recipe from: The Cooking of the British Isles, Foods of the World
  Time Life Books, 1969


MMMMM

Cheers

YK Jim


... Boiling ribs first is fine. If you want to get rid of the pork flavor.

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